FLAVOURING OF CHEESE
CHEMICAL NOT YET IDENTIFIED (New Zealand Press Association) PALMERSTON NORTH, August 12. After more than 25 years’ research. New Zealand’s dairy scientists “have no clues” about what gives cheese its flavour. Making this admission to the annual conference of the Dairy Science Association at Massey College, Dr. H. R. Whitehead, of the Dairy Research Institute, said he was personally ob sessed with the search for the myster? substance. It was possible for \ chemist to distill from cheese the substance which produced its flavour bu it was impossible-to identify it chemi cally. “Cheese makihg in New Zealand ha 1 been reduced from an art to a science during the last 25 years, but the end of toe road is not yet in sight,” Dr. Whitehead said. “Last year, we had a warning that the fault of discolouration had appeared in our cheese. It is clear that it is likely to occur again m many New Zealand cheeses—as well as overseas, of course.”
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Bibliographic details
Press, Volume XC, Issue 27427, 13 August 1954, Page 12
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164FLAVOURING OF CHEESE Press, Volume XC, Issue 27427, 13 August 1954, Page 12
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